Dark Chocolate Peanut Butter Eggs (Printable)

Creamy peanut butter eggs dipped in dark chocolate and sprinkled with flaky sea salt for a deliciously festive bite.

# What you'll need:

→ Peanut Butter Filling

01 - 1 cup creamy peanut butter
02 - 2 tablespoons unsalted butter, softened
03 - 1 cup powdered sugar
04 - 1/2 teaspoon pure vanilla extract
05 - Pinch of fine sea salt

→ Chocolate Coating

06 - 8 ounces dark chocolate, 60–70% cocoa, chopped
07 - 1 tablespoon coconut oil (optional, for smoother coating)

→ Topping

08 - 1 teaspoon flaky sea salt

# How-To Steps:

01 - Line a baking sheet with parchment paper.
02 - Combine peanut butter, softened butter, powdered sugar, vanilla extract, and a pinch of sea salt in a mixing bowl. Blend until smooth and thick.
03 - Scoop approximately 2 tablespoons of peanut butter filling and shape into egg forms using your hands. Place each egg on the prepared baking sheet.
04 - Freeze shaped peanut butter eggs for 30 minutes until firm.
05 - Melt dark chocolate and coconut oil (if using) in a heatproof bowl set over simmering water or microwave in 30-second intervals, stirring until fully smooth.
06 - Using a fork, dip each frozen peanut butter egg into the melted chocolate. Allow excess chocolate to drip off before placing back on the baking sheet.
07 - Immediately sprinkle each chocolate-coated egg with flaky sea salt before the chocolate sets.
08 - Refrigerate the eggs for at least 15 minutes, until the chocolate is firm. Serve chilled or at room temperature.

# Expert Tips:

01 -
  • The combination of salty and sweet is pure joy, and it's easier than it looks.
  • Making these eggs together promises laughter and chocolatey fingers every single time.
02 -
  • Don't rush the freezing step—once I tried and ended up with peanut butter everywhere but in the eggs.
  • Sprinkle sea salt while the chocolate is freshly dipped or the salt slides off and disappears.
03 -
  • Always work in batches—dipping too many at once makes the chocolate set before you can add salt.
  • Using a fork for dipping ensures less chocolate is wasted and gives a professional finish.
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